• Gorgeous and green, this asparagus, artichoke and ricotta roulade is bursting with wholesome flavours. ‘Roulade’ refers to any dish that has been filled and rolled. Roulades can range from pastry with strawberries and cream to chicken and gravy, so they’re a greatly versatile dish. This version is lovely and light, perfect for a summer lunch. 

    Asparagus, artichoke and ricotta roulade

    Serves: 4 - 6
    Cooking Time: 1 hr


    • Roulade

    • 50g butter
    • 60g (½ cup) cake flour
    • 250ml (1 cup) milk
    • 5ml (1 tsp) Dijon mustard
    • 5ml (1 tsp) wholegrain mustard
    • salt and freshly ground black pepper, to taste
    • 4 eggs
    • 100g ricotta cheese
    • Filling

    • 300g chive-flavoured cream cheese, at room temperature
    • 15ml (1 tbsp) creamed horseradish
    • 2,5ml (½ tsp) Dijon mustard
    • 300g asparagus tips, blanched
    • 200g marinated artichokes, chopped
    • 150g ricotta cheese
    • 30g fresh rocket leaves
    • fresh basil, to garnish



    For the roulade, preheat the oven to 180°C. Line a baking tray of approximately 40cm x 20cm with baking paper and lightly grease with cooking spray.


    Heat the butter in a pot until melted. Whisk in the flour and cook for 1 minute. Beat in the milk and cook until thickened, about 30 seconds. Stir in the Dijon and wholegrain mustards and season. Remove from heat.


    Separate the eggs and whisk the yolks and ricotta into the thickened flour mixture.


    Beat the egg whites in a clean bowl until stiff. Fold into the egg yolk mixture and pour onto the lined baking tray. Flatten the mixture with a palette knife to evenly distribute in the tray.


    Bake until risen and golden, 10 – 15 minutes. Turn out onto a clean, damp tea towel while it is still hot. Gently peel off the baking paper and roll the baked roulade – while still on the cloth – into a cylindrical shape. Leave it to rest like this while you prepare the filling.


    For the filling, stir the cream cheese, horseradish and mustard together. When the roulade has cooled, unroll it and spread the cream cheese mixture over the roulade. Layer the asparagus on top and then the artichokes, ricotta and rocket leaves.


    Gently roll up the roulade and neaten by trimming the ends.


    Garnish with fresh basil and serve cut into slices.


    Cook's tip: Try different combinations of cheese with your favourite veggies in the filling. The ricotta can easily be substituted with Gorgonzola, goat’s cheese, buffalo mozzarella or fior di latte.